Recipes
Thai pork meatballs with vegetable noodles
The delicate vegetable strips add vibrant colour and style to this mildly spiced dish
The delicate vegetable strips add vibrant colour and style to this mildly spiced dish
(15 votes)
Cook: 20 Mins
Serves: 4
Price: £1.38 per serving
Nutritional Information
Each 416g serving contains
Energy
1951kj
466kcal
1951kj
466kcal
23%
Fat
15.8g
15.8g
Med
23%
23%
Saturates
7.1g
7.1g
Med
36%
36%
Sugars
5.0g
5.0g
Med
6%
6%
Salt
1.66g
1.66g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal
Typical energy values per 100g:
469kj/112kcal
Ingredients
500g pack Butcher’s Selection Lean Pork Mince (Typically Less Than 5% Fat)
2tbsp Asda Red Thai Curry Paste
2tsp reduced-salt soy sauce
1tsp Thai fish sauce
1tsp rapeseed oil
1 clove garlic, crushed
½tsp crushed dried chillies (optional)
200ml pouch Asda Reduced Fat Coconut Milk
100ml hot chicken stock made with ½ Oxo Reduced-Salt Chicken Stock Cube
2 courgettes, cut into long ribbons with a vegetable peeler
150g Asda Oodles of Rice Noodles
Method
1
Mix the mince with 1tbsp of the curry paste, 1tsp soy sauce and the fish sauce. Shape into 16 meatballs.
2
Heat the oil in a nonstick lidded frying pan. Brown the meatballs on all sides.
3
Add the garlic and the remaining 1tbsp curry paste to the pan and cook for 1 min. Add the chillies, if you prefer more of a spicy kick, the remaining soy sauce, the coconut milk and the stock. Heat to a simmer.
4
Cover the pan with its lid. Simmer gently for 10 mins.
5
Fill a pan with boiling water and add the carrots and courgettes. Simmer for 1 min, then add the noodles and simmer for another 3-4 mins. Drain and serve with the meatballs.